Authentic German Potato Salad
User Reviews
5
Authentic German Potato Salad
Description
This German Potato Salad starts with boiling waxy potatoes with skins on until just tender, then peeling and slicing them. Meanwhile, a dressing is prepared by boiling onions, beef broth, white vinegar, salt, white pepper, sugar, and mustard. This hot dressing is poured over the potato slices, and the salad is covered and allowed to sit for at least an hour to let flavors meld and potatoes absorb the dressing.
After resting, neutral oil is gently stirred in for richness, and the salad is seasoned to taste, sometimes removing excess liquid for better texture. The final dish is garnished with fresh chives and served at room temperature, which enhances flavor and traditional authenticity.
The salad is best enjoyed the day after preparation, after chilling and then bringing back to room temperature before serving. Using waxy potatoes helps maintain structure, avoiding a mushy texture often found in other styles of potato salad.
Ingredients
- 3 pounds potato e.g. Yukon Gold) of similar size, skins scrubbed and peels left on, small, firm, yellow-fleshed, waxy
- 1 yellow onion chopped, medium
- 1 1/2 cups water Vegans: use vegetable bouillon, mixed with 4 teaspoons beef bouillon granules
- 1/2 cup white vinegar
- vinegar highly recommended for the best, authentic flavor, a few splashes of Essig Ezzenz
- 3/4 tablespoon salt
- 1/2 teaspoon ground white pepper freshly ground
- 1 teaspoon sugar
- 2 teaspoons mustard If you can't get it, use regular yellow mustard, mild German
- 1/3 cup neutral oil
- chive fresh, chopped, for garnish
Instructions
- Boil the potatoes in their skins in lightly salted water until tender. Allow the potatoes to cool until you can handle them. Peel the potatoes and slice them into 1/4 inch slices. Put the sliced potatoes in a large mixing bowl and set aside.
- Add onions, beef broth, vinegar, salt, pepper, sugar, and mustard in a medium saucepan and bring to a boil. As soon as it boils, remove from heat and pour the mixture over the potatoes. Cover the bowl of potatoes and let sit for at least one hour.
- After at least one hour, gently stir in the oil and season with salt and pepper to taste. If too much liquid remains, use a slotted spoon to serve. Serve garnished with fresh chopped chives. Serve at room temperature. Note: This potato salad is best the next day (remove from fridge at least 30 minutes before serving).
Notes
- Use small, firm waxy potatoes such as Yukon Gold for best texture and flavor.
- Allow the salad to rest for at least one hour after combining potatoes with dressing for flavor absorption.
- Serve at room temperature rather than cold; remove from the refrigerator 30 minutes before serving.
- The salad is traditionally best the day after preparation for optimum flavor.
- Using fresh chives for garnish adds a fresh, mild onion flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 39g | 13% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Sodium | 876mg | 37% |
| Potassium | 1059mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 16IU | 0% |
| Vitamin C | 21mg | 23% |
| Calcium | 27mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
